You may add years to the life of your wooden cutting board by following certain care basics
. Here are some tips to follow to insure you get the most life from your butcher block or cutting board.
1) Sponge on an even coat of mineral oil on the work surface of your cutting board or butcher block. Do this once every several weeks depending on the use.
2) You must not allow any type of moisture such as brine, water or blood to stand on the block for long periods of time. Also, be sure that wet meats do not stay on the board any longer than necessary. When moisture soaks into the wood, the wood expands, softens and effects the strength of the glued joints.
3) Use a good steel scraper or spatula on the cutting surface in lieu of a steel brush.
4) Be sure to follow the instructions in step 1 prior to cutting fish or fowl. This insures that the moisture barrier is in place. Always clean the work surface thoroughly after cutting fish or fowl.
5) Using a razor-edged cleaver will cause splinters and soft spots. It's better to use a cleaver with a dull sharpened edge. To insure even ware of your block, do not cut continuously in the same place on the surface. Distribute the cutting over the entire surface of the block.
6) When washing your block, never use any type of harsh detergents. Also, never wash your butcher's tools on the block.
7) You can remove 75% of the moisture from your block by scraping. Then dry immediately with an absorbent towel. You will then have an odorless and clean cutting surface for the next day and prevent quick deterioration of the work surface.
8) When you bought your block it probably had some bevel on the edge. Maintain this same bevel to prevent splitting or chipping on the outside of the board.
9) You can maintain even usage on both surfaces of the block by turning it over periodically.
Never attempt to clean wooden butcher blocks or cutting boards in the dishwasher - they are not compatible.